Carrot Cake Maple Pancakes
Posted by Donna-Marie Pye on
Here's your opportunity to have your "cake" and eat it too for breakfast!
- 2 cups cooked grated carrots
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp EACH baking soda and sea salt
- 1/4 tsp EACH ground nutmeg and ground ginger
- 1 1/2 cups buttermilk
- 3 tbsp Snyder Heritage Farms Organic Maple Syrup + more for serving (see Cook's Note below)
- 2 tbsp Snyder Heritage Farms Maple Butter, melted or vegetable oil
- 1 egg
- 1 tsp vanilla
- 1/2 cup EACH chopped walnuts and shredded coconut
- Vegetable oil or melted butter for cooking
- 1 1/2 cups Greek yogurt
- 1 tbsp Snyder Heritage Farms Maple Sugar
- Chopped walnuts, optional
- Pancakes: In a pot of boiling, salted water, cook grated carrots for 7 to 10 minutes or until tender. Drain and cool, slightly. (Carrots need to be steamed or boiled slightly first in order for them to be cooked properly in the pancakes.)
- Preheat oven to 300 F.
- In a bowl, combine all-purpose and whole wheat flours, cinnamon, baking powder, baking soda, salt, nutmeg and ground ginger; mix well and set aside.
- In a separate bowl, combine cooked carrots, buttermilk, maple syrup, maple butter/oil, egg and vanilla. Mix well and pour into dry ingredients. Stir just until dry ingredients are moistened. Stir in walnuts and coconut.
- Preheat and electric griddle or frying pan to medium-high heat. Once hot, lightly oil or butter the pan then spoon about 1/3 cup batter onto hot surface and spread to make a 4-inch circle. Cook about 2 minutes or until undersides of pancakes are lightly browned, then flip to second side and continue to cook for 2 to 3 minutes longer. Transfer pancakes to baking sheet in the preheated oven to keep warm. Continue with batter cooking remaining pancakes.
- Topping: In a bowl, combine yogurt and maple sugar. Serve on top of warm pancakes. Garnish with additional chopped walnuts if desired.
Makes 12 pancakes
Cooks Tip: I love to warm my maple syrup in a pot or microwave before serving. Warm maple syrup goes so much further than cold, plus it keeps the pancakes warm too!
You May Like These Products To Make This Recipe:
Lodge Chef's Collection Cast Iron Griddle
Snyder Heritage Farm Maple Products
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